Béchamel. Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Béchamel sauce (/ ˌ b eɪ ʃ ə ˈ m ɛ l /; French: ) is a sauce that originated in Italy, later introduced to France, made from a white roux (butter and flour) and milk. It is used as the base for other sauces (such as Mornay sauce.
Béchamel is thick, clinging to food in the way that a good sauce should—and it's that roux we have to thank for that.
The first step in making a béchamel is to create a roux, a mixture of.
HISTORY OF THE SAUCE: Béchamel sauce is one of the five French "mother sauces".
Vous pouvez cuisiner Béchamel using 5 ingrédients et 5 pas. Voici comment réussir ça.
Ingrédients de Béchamel
- Préparez 50 g de beurre.
- Vous avez besoin 1 cuillère à soupe de farine.
- Préparez 1 de verre de lait.
- Préparez de sel.
- Préparez de poivre.
The others are: velouté, éspagnol, hollandaise, and tomat (here you'll find a great infographic showing all the mother sauces). The sauce is originally of Italian origin (called Besciamella in Italian) and immigrated from Tuscany to France, where was easily adapted into the rich French cuisine. Reheat over very low heat on the stovetop. Faith is the Editor-in-Chief of Kitchn.
Béchamel étape par étape
- Ustensiles et ingrédients..
- Faire fondre le beurre..
- Ajouter en délayant la farine. Laisser légèrement roussir..
- Ajouter le lait froid, saler, poivrer et remuer jusqu'à l'épaississement souhaité..
- Vous pouvez ajouter des ingrédients à votre convenance, champignons, gruyère râpé, dés de jambon, thon... Bonne dégustation !.
She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its. Bechamel sauce is a classic French sauce made from butter, flour, and milk. It's a versatile sauce that forms the base for most creamy sauces, gratins, macaroni and cheese, and many other dishes. Read on to learn how to make this delicious.